RORY MACDONALD retweeted
Coffee, lemon and rice plated dessert by @ChefRoryM is last week's most popular content. Don't miss it!
sogoodmagazine.com/pastry-re…
RORY MACDONALD retweeted
Espresso with lemon zest is a typical Italian drink, the starting point of this creation, within the plated dessert part of @ChefRoryM's first book.
sogoodmagazine.com/pastry-re…
RORY MACDONALD retweeted
🥐📖@ChefRoryM reveals the secrets behind his renowned cakes and baked treats in the book, Bake.
sogoodmagazine.com/pastry-bl…
RORY MACDONALD retweeted
From #sourdough starters and quick bread to a tool to help your home oven retain heat, @ChefRoryM breaks down #breadbaking in a new article on @Forbes. ow.ly/9Ng650zlVZ9
RORY MACDONALD retweeted
New York Issue 5 Chef & Restaurant Magazine available on digital with print copies on their way!! Featuring @chefJkent @chefjfraser @VollrathCo @greenhouse27a @ChefRoryM @iceculinary @PersoneNyc @RonPaprocki @valrhonausa @Gastronomixs @microgreens @Silikomart1
RORY MACDONALD retweeted
.@ChefRoryM shares tips that can help rather than hinder your professional reputation, from being honest to giving the appropriate amount of notice. ice.edu/blog/how-to-quit-a-r…
RORY MACDONALD retweeted
This European-style sweet features a savory crust and a triple-cream, brie-style cheese from France. @ChefRoryM @epicurious #cheesecake ice.edu/blog/no-bake-cheesec…
RORY MACDONALD retweeted
.@ChefRoryM prepares passionfruit three ways in a fruit-forward frozen treat: ow.ly/Mj3X50v7bax @epicurious
RORY MACDONALD retweeted
Behind-the-scenes of @ChefRoryM's balsamic #recipetesting, from chocolate bars to gummy bears. #culinaryvoice @theoriginalbv
RORY MACDONALD retweeted
"Wild and domestic honeybees are responsible for more than 80% of the world’s pollination." @ChefRoryM shares how their current decline could impact our food systems. ow.ly/o47s50v53w5
RORY MACDONALD retweeted
"Will it take a world food shortage for anything to be done, and if so, will that be too late?”— @ChefRoryM shares the detrimental impact that the decline of honeybees has on our food systems: ow.ly/o47s50v53w5
RORY MACDONALD retweeted
"Wild and domestic honeybees are responsible for more than 80% of the world’s pollination." @ChefRoryM shares how their current decline could impact our food systems. ow.ly/o47s50v53w5
RORY MACDONALD retweeted
"The sensation of flavor is actually a combination of taste and smell.” Learn how @ChefRoryM is using the science behind the two to create food memories and enhance his guests’ experiences: ow.ly/AqGx50p5urB
RORY MACDONALD retweeted
Enjoying the delicious new Scotch Cross Buns from @chansonNYC while Sammy conducts the most entertaining and insightful cookbook reading ever of @ChefRoryM’s new book
#👶🏽🍞… instagram.com/foodbabyny/p/B…
RORY MACDONALD retweeted
"The sensation of flavor is actually a combination of taste and smell.” Learn how @ChefRoryM is using the science behind the two to create food memories and enhance his guests’ experiences: ow.ly/AqGx50p5urB
RORY MACDONALD retweeted
The Kouign Amanns from @chansonNYC @ChefRoryM are always incredible but whoooooooa these seasonal Chocolate Orange and Dulce De Leche flavors are insanely good
🍞🍞👌🏽👌🏽👌🏽👌🏽… instagram.com/mikejchau/p/Bu… – at Manhattan, NY
RORY MACDONALD retweeted
.@ChefRoryM who presents the book called Bake this March, is the ideologue of the original Chanson in New York that we have already had the opportunity to discover in #sogood19. Discover more in this video!
sogoodmagazine.com/pastry-vi…
RORY MACDONALD retweeted
The Dessert Bar will be closing tonight at 9pm for a private event. We will reopen tomorrow evening for Dessert Bar reservations and late night cocktail service.
RORY MACDONALD retweeted
Lots of great new stuff at @chansonNYC like this Chocolate Croissant filled with more chocolate and bananas
🍫🍌🥐👌🏽👌🏽👌🏽 #patisseriechanson @ Chanson instagram.com/p/BrqtZSonxi4/… – at Manhattan, NY
RORY MACDONALD retweeted
[FOOD] @ChefRoryM joined @pjchudson in studio on his amazing career, #CocoTalks collaboration with Couture Espresso & Pâtisserie Coco Safar, pastry training at Michelin-starred restaurants and future baking trends






















